Process of preserving meat.



; UNITED STATES PATENT- FFICE.

WILI-IELM MANASSE AND RICHARD II-ILENFELD, OF BERLIN, GERMANY.

PROCESS OF PRESERVING MEAT.

SPECIFICATION forming part of Letters Patent No. 681,236, dated. August 27, 1901. Applicationfiled May 9. 1901. Serial No. 59.403. illospccimeus) To all whom it may concern.- Be it known that we, WILHELM MANASSE, physician, residing at Rosenthalerstrasse 6,

and RICHARD IHLENFELD, cook, residing at Altonaerstrasse, Berlin, Germany, subjects of the Emperor of Germany, have invented a certain new and useful Process of Preserving Meat; and we hereby declare the follow- 1 I ing to bea full, clear, and exact description of the invention, such as will enable others Lskilled in the. art to which it appertains to make and use the same.

The object of our invention is the manu- I facture of preserves of meat and flesh meats I I s in a cookedstate.

For carrying out our invention we use the p 5 following steps: We boil or roast meat in any known manner until it is done and then treat it with diluted hydrochloric acid-for instance, by immersing the cooked meat in dij luted hydrochloric acid and allowing it to re- 3 main some time in the acid. Then we take the meat out of the acid and inclose it in an especially-prepared gelatinous meat-broth 5 1 the gelatinousmeat-broth by boiling meat,

that will solidify after cooling. We prepare flesh wastes, bones, sinews, or such like with I: water and add a substance, such as bicarbon- U ate of sodium, though we do not limit ourselves to this substance.

In order to carry out our invention, we may proceed in the following manner: We boil or roast meat until it is done in any suitable Then we immerse the meat in a solution of hydrochloric acid. This solution tration by experiments. which the meat should remain in the acid may The time during vary. A term between ten minutes and half i an hour will be sufficient in most cases. The

operator will find the time required by experiments. If the piece of meat is thick, a longer time will be required than if it is thin.

Y Then we take the meat out of the acid solu- 1 tion and inclose it in a gelatinous meat-broth contained in a suitable cask or vessel of glass, tin, or the like. The gelatinous meat-broth has been preferably clarified by treatment with albumen in any known manner and has been mixed with bicarbonate of sodium. The amount of the bicarbonate of sodium will depend on the amount of acid retained in the meat and will be found by the operator by experiments. The gelatinous meat-broth is used, preferably, in a warm or hot state and will solidify after cooling. Finally, we sterilize the product and close the vessel or the cask in any known manner.

We are aware that the treatment of meat with hydrochloric acid or with gelatinous substance has been previously proposed for making meat preserves. We do not claim any of the steps separately, but limit ourselves to the use of the described combination. The preserved meat according to our process has a better taste than that preserved by the known methods. The good appearance of the preserve will not be deteriorated by the influence of light when we use glass vessels. The gelatinous substances will remain transparent. When tins are used by our process, the danger of poisoning bymeans of decomposition of the metallic surface of the tin is obviated. By the contact of tin with gelatinous substances no protochlorid of tin is formed.

Having now particularly described and ascertained the nature of our said invention and in what manner the same is to be performed, we declare that what We claim is- 1. Theherein described process of preserving meat consisting of cooking the meat, immersing the cooked meat in diluted acid, then removing it from the acid and placing it in a gelatinous liquid and then adding a substance to neutralize the acid.

2. The herein-described process of preserving meat consisting in cooking the meat, immersing the cooked meat in diluted hydrochloric acid, taking it out of the acid and placing it in a gelatinous liquid to which a substance is added to neutralize the acid and then sterilizing the product.

3. The herein-described process of preserving meat, consisting in cooking the meat, immersing the cooked meat in a solution of two parts of hydrochloric acid to one thousand parts of water, removing it from the acid solution and placing it in a gelatinous liquid to which has been added a substance adapted to neutralize the acid and then sterilizing the product.

4:. The herein-described process of preserving meat consisting in cooking the meat, immersing the same in diluted hydrochloric acid, removing it from the acid and placing it in a gelatinous liquid previously clarified with albumen and mixed with a substance adapted to neutralize the acid and then sterilizing the product.

5. The herein-described process of preserving meat consisting in cooking the meat, im-

mersing the same in diluted hydrochloric acid, removing it from the acid and placing 15 it in a gelatinous liquid previously clarified with albumen and mixed with bicarbonate of sodium and sterilizing the product substantially as described.

In witness whereof We have. hereunto set 20 our hands in presence of two witnesses. WILHELM MANASSE. RICHARD IHLENFELD. Witnesses:

WOLDEMAR HAUPT, HENRY HASPER. 

